Roasted Poblano and Corn Salad

A refreshing and spicy salad perfect for summer barbecues.

Ingredients - Serves 4

Preheat your grill or broiler on high.
Brush the poblano peppers and corn with olive oil and place on the grill or under the broiler.
Cook until the peppers are charred and the corn is slightly browned, about 10 minutes.
Remove from heat and let cool.
Once cool, remove the skin from the peppers and chop into small pieces.
Cut the corn off the cob.
In a large bowl, combine the peppers, corn, lime juice, cilantro, salt, and pepper.
Top with crumbled feta cheese before serving.